There is no different as far as use goes between canned pumpkin and fresh pumpkin puree, as long as you get the canned pumpkin and not the canned pumpkin pie mix.
To make fresh pumpkin puree: Cut your pumpkin in half, scoop out the seeds and strings. Turn upside down on a baking sheet with rims and bake at 350 until the pumpkin is tender. Scoop the flesh out of the pumpkin shell and either mash, or puree in a processor for finer texture. Dixie ~ @-> ~ <-@ ~ -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Debbie Deatherage Sent: Monday, November 21, 2011 9:18 PM To: [email protected] Subject: [CnD] Pumpkin Puree I have seen several recipes with pumpkin puree. What is the difference between that and canned pumpkin? Thank you. Debbie Deatherage _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
